HAWAIIAN COOKIE TARTS

Recipe courtesy of Pam's Midwest Kitchen Korner

Pastry shell:

3 ½ cups flour

1 cup powdered sugar

4 tablespoons cornstarch

2 cups butter

2 teaspoons vanilla

Preheat oven to 350 degrees.

In large bowl, combine flour,

1 cup powdered sugar and cornstarch.

Blend well. Add butter and vanilla.

By hand, blend until a soft dough forms.

Shape into 1” balls.

Place 1 ball in each miniature muffin cup. Press in bottom and up sides of each cup.

Filling:

2 cups pineapple preserves

1 cup sugar

2 eggs

3 cups coconut

Powdered sugar

Spoon 1 teaspoon of pineapple preserves into each cup.

In small bowl, combine sugar and egg. Using fork, blend well.

Stir in coconut until well coated with egg mixture.

Spoon 1 teaspoonful coconut mixture over pineapple preserves in each cup.

Bake at 350 degrees for 23-33 minutes, until crusts are very light golden brown.

To release tarts from cups, hold muffin pan upside down on an angle over wire rack. Using a wooden spoon, firmly tap bottom of each cup till cookie releases.

Cool completely.

Just before serving, sprinkle with powdered sugar.

Makes 6 dozen.

Enjoy!